Lemon Thyme and Ginger

Holiday Greeen Beans with Roasted Onions

Holiday Green Beans with Roasted Onions Recipe.

Everyone has their favorite food during the holidays. They are so important, if for some reason this special food was not on the menu, their holiday is not complete. I think it is obvious, Turkey is high on the list. It is however an unspoken agreement. Have you ever heard anyone speaking longingly for the roast Turkey when they reminisce about the holidays? No. Yet, the turkey sandwiches made with the leftover turkey is high on the to die for list.  For me, I have more than one holiday food favorite, stuffing, cranberry sauce and green beans. Not the green beans smothered in cream of mushroom soup and topped with canned fried onions, but fresh quickly blanched green beans and layered with caramelized oven roasted onions.

Holiday GreenBeans with Roasted Onions Recipe.

Holiday Green Beans with Roasted Onions recipe.

With all the rich food piled high on your plate, something fresh and green helps balance everything out. It may even lighten the food load enough to believe you have room for seconds. Or, is that just wishful thinking? A crisp salad will provide a fresh alternative, but it is not high on the priority list. People want room on their plate and stomach for all the Thanksgiving side dishes, and salad usually does not make the cut. By the end of the meal, I always have half of the salad leftover.

On the other hand, there is always room for bright and crisp green beans with roasted onions. It satisfies people’s appetite in two ways. The roasted onions satiate any rich and indulgent cravings because of caramelized onions. Plus, the green beans provide a bright taste to counter all the oven roasted foods. The other bonus, by the end of the meal there are none leftover.

Holiday Green Beans with Roasted Onions Recipe.

Traditional green bean casserole is not high on my ‘Must Have” list. I did not grow up with green bean casserole as part of my childhood Thanksgiving meal and therefore don’t crave it. I also have a slight aversion to anything made with cream of mushroom soup. During my childhood, canned soup was an ingredient in half of mom’s dinners. At that time, during the 50’s and 60’s, Campbell’s Cream of Mushroom Soup was the secret ingredient in most foods. It was the quick and easy answer to making a béchamel sauce. In my opinion, Thanksgiving dinner requires green beans, and blanched green beans with roasted onions is the perfect substitute for this traditional casserole.

Making green beans with roasted onions requires a two-step process. Both are easy to do, plus you can make the onions up to two days in advance. The most involved part is roasting the onions. The onions are cooked in two stages. First, I roast the onions in the oven. Then, I deglaze the pan and add the pan juices to the onions and cook down the liquid. This two-step process develops roasted onions with a deep caramel color and flavor. The other benefit is, in comparison to the traditional roast caramelized onion method, the roasting time is cut in half.

Holiday Green Beans with Roasted Onions Recipe.

Holiday Green Beans with Roasted Onions Recipe.

More Thanksgiving vegetable sides: Sugar Snap Peas with Shiitake Mushrooms

You can make the green beans at the last minute, then season with butter or olive oil, and herbs. I love tarragon with green beans, but it competes with the traditional Thanksgiving herbs of sage, rosemary and thyme. Fresh parsley is a good substitute because it brings a fresh taste and pairs well with the other foods. A light garnish of lemon zest is a nice touch, but not necessary because red wine vinegar is added in the roasted onions.

This is a throwback recipe I originally got from Bon Appétit Magazine in November of 1995. It was a recipe in a story about Thanksgiving Menu ideas from around the country. I believe green beans with roasted onions comes from a New England Thanksgiving based on the other food items on the menu. I slightly changed the recipe by omitting the sugar, deglazing the pan, and lowering the oven temperature for roasting the onions. It is a timeless recipe and I also appreciate the ease of preparation.

Thanksgiving is one of my favorite holidays and I hope over the course of the month I will post additional recipes for my two other “must have” Thanksgiving sides, cranberry sauce and stuffing.  If you were to ask my children what their Thanksgiving favorite food is, they would say “It’s not Thanksgiving, Christmas Eve or Easter, without Pineapple Stuffing.”

Holiday Green Beans with Roasted Onions

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Category: Vegetable Side Dish

Cuisine: American

12

Serving Size: 6 oz

Holiday Green Beans with Roasted Onions

Quickly blanched fresh green beans, offer a bright and fresh taste to rich holiday foods. These green beans with roasted onions provide a welcome contrast between the bright green beans and the sweet caramelized onions. I think it is a healthy substitute for green bean casserole during Thanksgiving.

This recipe is easily scaled up or down.

For easy time management, the onions can be made up to 2 days in advance and kept in an air tight container in the refrigerator. Warm up the onions in the microwave before adding them to the green beans.

Serve warm.

Ingredients

  • 6 medium sized onions
  • 3 TB Extra Virgin olive oil plus more for the green beans
  • Kosher Salt and freshly ground black pepper
  • 2 cups (500 ml) of water or vegetable stock
  • 2 TB red wine vinegar
  • 3 lbs (1.5 k) fresh green beans
  • 3 TB of chopped parsley
  • Kosher salt and freshly ground black pepper to taste
  • If you prefer, substitute 2 TB of butter instead of the olive oil to coat the green beans.

Instructions

    Prepare the onions
  1. Arrange the oven rack to the upper and lower thirds of your oven
  2. Preheat the oven to 400°F / 200°C / Gas Mark 6
  3. Lightly spray two large sheet pans with cooking spray
  4. Peel and slice each onion into 12 wedges
  5. Spread the onion slices evenly between the two sheet pans and drizzle with olive oil, Kosher salt and a couple of rounds of freshly ground black pepper. Toss the onions with your hands to get them evenly coated with olive oil. Place in the oven and roast until the onions are nicely browned, about 45 minutes or longer. While the onions are roasting check them every 15 minutes and turn them over with a spatula so they evenly brown. Half way through, rotate the pans top to bottom. Watch and make sure the onions do not burn.
  6. Remove the onions from the oven and slide them into a skillet or saucepan. Place one sheet pan over two burners set to medium-high heat and add 1 cup (250 ml) of water or vegetable stock. Deglaze the pan. Use a flat bottom wooden spoon to scrape up the browned bits on the sheet pan and bring the liquid to a boil and reduce the liquid to half a cup (125 ml). Pour the liquid into the pan with the onions. Deglaze the second sheet pan.
  7. Add the deglazed liquid to the onions and turn the heat to medium. Simmer the onions until the liquid is mostly evaporated. Turn off the heat and add the red wine vinegar. Stir to mix. If you are making the onions in advance, don't add the vinegar yet. Cool the onions and store in an air tight container in the refrigerator. Just before serving, heat the onions in a microwave then add the vinegar.
    Prepare the green beans
  1. While the onions are roasting, clean and trim off the stems of the green beans. Set a large stock pot filled part way with water on a burner over high heat. Bring the water to a boil. Add a teaspoon of Kosher salt to the water, then add the green beans. Stir to submerge all the green beans. Cook the green beans for one to two minutes. Drain the green beans from the water and add them back into the pot. Drizzle olive oil, or 2 TB of butter, and a sprinkle of Kosher salt over the green beans. Toss to coat. Taste and correct for seasoning. Add chopped parsley and toss.
  2. Put the blanched green beans in a serving bowl or platter and arrange the warmed onions in the middle of the green beans. Serve immediately.
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Green Beans with Roasted Onions a healthy alternative for Green bean casserole

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Zucchini Fritters 4 Ways

I am just going to pretend that the summer is not fading away, but is in full swing in all its glory. It is difficult to believe that September is a month away when summer squash, corn, tomatoes, cucumbers, stone fruit, fresh herbs, and green beans are now ripening at a sprinters pace. This time of year is wonderful, with many sunny days and cooler nights, but I am not ready for fall to be around the corner. I want summer to last, as it is my favorite season.

Zucchini Fritters 4 Ways, recipe

Over this past month, I wanted to make zucchini fritters. This obsession came out of the blue. Maybe because I always wanted to make them, but never got around to do it. I like all kinds of fritters. They are fun tasting with less filler than cakes. Making fritters is like producing a solo play with just enough supporting acts to hold the production together. For this production zucchini is the star attraction with just the right amount of extra ingredients to keep its shape.

Zucchini Fritters 4 Ways, recipe.

Zucchini Fritters 4 Ways, recipe.

Zucchini Fritters 4 Ways recipe

I never made fritters before, and wanted to make some that are different from the traditional zucchini pancakes I am familiar with.  After some searching, I found a fritter recipe with a southwestern take on a Mediterranean classic, zucchini fritters with cheddar cheese and oregano by Deborah Madison.  This recipe is from her latest cookbook, In My Kitchen, (Ten Speed Press 2017). She is one of my favorite cookbook authors and is a valuable resource for me. If you need a good vegetarian cookbook, anyone of her books are a great choices. I believe she helped change vegetarian cooking from its cardboard tasting roots in the 1970’s, to the lively and fresh cuisine it is today.

Her zucchini fritters are different. Besides using non traditional ingredients, she slices the zucchini into thin coins instead of grating them. They look beautiful and unmistakable for what they are. The zucchini slices are visible and overlap each other to form a cake with flecks of fresh herbs and clusters of crunchy cheese and bread crumbs mixed in.

Zucchini Fritters 4 Ways recipe.

I found it a little more challenging to shape each pancake, but it is worth the effort. Honestly, I am not sure how Deborah Madison artfully formed her fritters. She did not include instructions describing her process in the recipe. The several times I made them, I did the best I could with what I knew. If the thought of shaping these fritters intimidates you, please put the thought out of your head. This is your meal, shape your fritters anyway you want. Scooping up batter with a spoon and sliding the batter in the skillet works just as well. Yet please take Deborah Madison’s advice, do not apologize if they don’t turn out the way you want. You just made a homemade meal. No apologies are necessary.  They might not look how you hoped, but they will still taste great.

More zucchini recipes: Zucchini Fritatta, Zucchini and Corn Salad with Avocado and Pistachios, Marinated Zucchini

Zucchini Fritters 4 Ways recipe.

I made some changes to her recipe. First, she uses fresh oregano and a lot of it. It was too much oregano for me, (which is hard to believe because I am always adding more fresh herbs than a recipes calls for). Also oregano can get very bitter, so it is not one of my favorites. I replaced the oregano with basil. I love basil with zucchini and it worked with the cheddar. Feel free to experiment with other herbs you like, and if you love oregano, go for it.

Zucchini Fritters 4 Ways recipe.

Zucchini Fritter 4 Ways recipe.

Other variations included corn meal and corn flour independently, instead of bread crumbs. I love zucchini and corn together and experimented with corn meal to see how it would taste and work. The corn meal is grittier and does not absorb the liquid as well as bread crumbs and corn flour do. In the photograph above showing zucchini arranged on a slotted spatula, the batter was too thin. To absorb the extra juices, adding more cornmeal would give the batter more heft. Keep experimenting and see how you like it. Each option provided has its merits and I liked the taste of all of them. The breadcrumbs and corn meal had similar textures, and the corn flour made the fritter more pancake like.

Zucchini Fritters 4 Ways
  1. Follow the recipe for Zucchini fritters made with basil, cheddar and breadcrumbs.
  2. Substitute the bread crumbs with the same amount of corn meal or corn flour. (gluten-free option)
  3. Make the recipe but substitute the cheddar cheese with Comté or Emmenthal (Swiss), or Gruyère Cheese. Use bread crumbs with this cheese substitution.
  4. Make a traditional zucchini fritter and substitute the basil with dill, and the cheddar with feta cheese. Add some lemon zest as well.

With all these different variations, you can make zucchini fritters for days and use up your abundant supply of zucchini before the summer is over.

Serve the cheddar basil zucchini fritter as a vegetable side dish, or an appetizer with tomatillo salsa and yogurt. They are also delicious paired with a sauce of parsley and capers.

Zucchini Fritter 4 Ways, recipe.

Zucchini Fritters 4 Ways

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Category: Vegetable Side Dish or Appetizer

Cuisine: American

9-10 Zucchini Fritters

Serving Size: One - Two Fritters per person

Zucchini Fritters 4 Ways

A Mediterranean classic given a Southwest twist. These zucchini fritters are filled with slices of fresh summer squash, cheddar cheese and fresh basil. They are light with a delicate bite of sweet zucchini and fresh herbs. The cheddar cheese is subtle and does not over power the fresh vegetables.

For more variations, substitute the bread crumbs with corn meal or corn flour. You can also substitute the cheddar with any cheese, like Swiss, Gruyere or Comte. To make a traditional Mediterranean zucchini fritter, substitute the basil with fresh dill and replace the cheddar cheese with feta cheese. Follow the same steps in the recipe.

This recipe is slightly adapted from Deborah Madison recipe in, In My Kitchen, (Ten Speed Press, 2017).

Ingredients

  • 1 TB olive oil
  • 1 lb zucchini
  • 1 large shallot, thinly sliced
  • Kosher Salt
  • 2 eggs, lightly beaten
  • 1/2 - 1 cup bread crumbs, or corn meal, or corn flour
  • 1/2 cup grated cheddar cheese
  • 1/3 cup chopped basil
  • 3 TB chopped parsley
  • 1 -2 TB olive oil for cooking

Instructions

    Prepare the Zucchini.
  1. Evenly and thinly slice the zucchini into coins. If you have a mandoline this will make your job quite easy. No more than a quarter inch. Heat up 1 TB of olive oil in a large 10 or 12-inch skillet. Add the zucchini coins and sliced shallots and a small pinch of Kosher salt to the skillet, then stir to get an even coat of olive oil over the vegetables. Cook the zucchini over medium heat and occasionally stir them in the skillet until the slices are tender, but still have some firmness in them, and starting to look dry. (No liquid in the pan). This could take around 15 minutes depending on how thick your zucchini slices are and how hot your pan is. When done, turn off the heat.
  2. While the zucchini is cooking, chop the herbs and get the batter ready.
  3. Mix the eggs and 1/2 cup bread crumbs (or corn meal if using) until well combined. Add the grated cheese and chopped herbs to the egg mixture and mix. Add the cooked zucchini to the batter and gently stir to combine without breaking up the zucchini slices. Add more bread crumbs or cornmeal if the batter is too wet.
    Make the Fritters
  1. Heat 1 TB olive oil in a large skillet
  2. Preheat oven to 200°F and place a baking sheet or oven proof plate in the oven.
  3. Test to see if the skillet is hot enough by adding a teaspoonful of the batter to the pan. If the batter immediately sizzles, then the pan is ready. Finish cooking your sample then taste for seasoning. Correct with salt if needed.
  4. Shape and slide one fritter at a time into the skillet. I like the fritters to look somewhat flat with the zucchini slices spread out and overlapping each other. Not mushed up. I scooped up the zucchini batter with a slotted spatula or spoon, then spread out the zucchini slices to make an even pancake. Once formed, slide your arranged fritter into the skillet. I used a rubber spatula or wooden spoon to encourage the fritter to slide off the spatula into the skillet in one piece. For each batch, 3 fritters fit comfortably into a 10-inch skillet. Patiently cook the zucchini fritters on one side for a couple of minutes, until it starts to get golden on the bottom. You want to handle them as little as possible, so flip them one time during the cooking process. With a thin flexible spatula, like a fish spatula, turn the fritter over and cook for a couple of minutes more. Move the finished zucchini fritters to the oven to keep warm. Repeat until all the batter is used.
  5. Serve immediately as an appetizer or side dish with tomatilla salsa and yogurt or creme fraiche. Or, serve with parsley caper sauce.

Notes

I have made these fritters with bread crumbs, as the original recipe indicates, and also with corn meal and corn flour. The corn meal does not absorb the juices as well as the bread crumbs, but do add a nice texture and subtle flavor. You can add more of the filler if there is extra liquid in the bowl, or just let the juices drain out the bottom of the slotted spatula before you add the fritter to the skillet. Any of the three options work well. The corn flour will make the fritter more pancake like.

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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Fresh Basil Marinated Zucchini

During the busy summer months we all need those back pocket recipes. The ones you can just whip out and create without thinking about it. Marinated Zucchini is just one of those recipes. It is so easy, after you made it a couple of times you know it by heart.

Basil Marinated Zucchini recipe

What I love about marinated zucchini is, the cooking process is simple and (to coin a phrase from Food52), genius.  First, you slice each small zucchini lengthwise down the middle. Once prepared, sear each zucchini slice in a skillet with olive oil. Then, marinate the seared zucchini for one hour in a basic vinaigrette and fresh basil. That is it. Simple, but a recipe that develops great depth of flavor in a mild tasting summer vegetable. If properly cooked, the acid will not make the zucchini soggy. Instead, it develops a bright taste yet retains the subtle and clean zucchini flavor.

Basil Marinated Zucchini recipe.

This recipe is from Canal House Cooking Volume 8: Pronto (Andrews McMeel Publishing, 2013) via Food52. There is no need to make adjustments, it is already perfect. I just added a little more fresh basil right before serving as a garnish and extra basil flavor.  You could experiment with other herbs like lemon thyme, parsley or tarragon, but the warm sunshine flavor of basil is notable.

Is your garden overflowing with zucchini? Try these other great zucchini recipes from my archives:

Zucchini, Corn and Avocado Salad

Zucchini Frittata

 

Basil marinated zucchini reicpe.

This recipe is also easy to resize. The original recipe calls for a half pound of zucchini. Fortunately, I found the perfect size zucchini at my local farm stand, each one weighing about a quarter of a pound, (113 g). I decided to double the recipe just so I could have more zucchini to photograph and work with. I was also able to fit all 8 of my zucchini halves in my 10-inch cast iron skillet. Look for small, same size zucchini at your store or market. The little quarter-pounders are perfect. Big and fat zucchini may look impressive, but are not suited for this recipe. They take longer to cook and have larger seeds in the middle.

Basil Marinated Zucchini recipe

 

Nutritional Benefits of Zucchini 

The only difficult part about making marinated zucchini is remembering to make them at least an hour in advance. This is not a last minute recipe idea. I can’t tell you how many times I wanted to make marinated zucchini and realized I forgot about the marinating step. This is not a salad recipe where you add the vinaigrette just before serving. The hour marinating is important to build the bright flavor from the vinegar and sets this recipe apart from others. As a result, this is a great make ahead recipe.

 

Fresh Herb Marinated Zucchini

Prep Time: 3 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 18 minutes

Category: Vegetable side dish

Cuisine: Italian American

4-8 servings

Fresh Herb Marinated Zucchini

This is one of my favorite ways to eat zucchini. The vinaigrette gives the zucchini some character, yet still retains it's mild taste. The only thing that is difficult about making this great zucchini recipe is to remember to make it at least one hour in advance. The zucchini tastes bright and is accented from the warm sweetness of fresh basil. Vinegar will tenderize the zucchini so, be careful to cook the zucchini just enough to be tender but still have some firmness.

If you have small zucchinis, about 1/4 pound (113 g) each, I portion one zucchini per person.

This recipe is very slightly adapted from Canal House Cooking Volume No. 8, (Andrews McMeel Publishing, 2013) on Food52.

Ingredients

    For Zucchini
  • 2 TB (30 ml) olive oil
  • 1 lb (453 g) very small zucchini, ends trimmed and cut in half lengthwise
  • Pinch of Kosher Salt
    Vinaigrette Marinade
  • 1 clove garlic, minced
  • 2 TB (30 ml) red wine vinegar
  • 6 TB (1/3 cup / 75 ml)extra virgin olive oil
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 6 - 8 fresh basil leaves, thinly sliced

Instructions

  1. Cook the zucchini. In a large skillet, heat 2 TB (30 ml) olive oil over medium high heat. When the oil is hot but not smoking, add the zucchini halves to the pan cut side down. Depending on the size of your pan and zucchini, you may have to cook the zucchini in batches. Sear the zucchini until nicely golden brown. After 3 minutes check to see if the zucchini is nicely golden brown*. If not, continue to cook on the cut side checking every couple of minutes until tender. Once the zucchini is golden brown turn over each piece, then cook on the opposite side for 3 minutes more. The zucchini is done when it is golden brown on the top and tender, but not too soft in the middle. Transfer the zucchini slices to a shallow dish and sprinkle with a pinch of Kosher salt.
    Vinaigrette
  1. While the zucchini is searing, in a small bowl whisk together the minced garlic, red wine vinegar, extra virgin olive oil, and a couple of grinds of fresh black pepper. Pour the vinaigrette over the zucchini slices and add the fresh basil. Cover with plastic wrap and let rest for one hour. If you need to make this well ahead of time, marinate the zucchini in the refrigerator in a tightly sealed container. Serve at room temperature as a vegetable side dish.

Notes

* The original recipe says to cook for 3 minutes on the first side. I have never gotten the zucchini a nice golden brown in 3 minutes. I have a gas stove top using liquid propane, and typically it takes 6 - 8 minutes to achieve a light golden brown. As with all recipes, use them as a guide because your conditions and equipment are different from the author's.

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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Green Bean Salad with Lemon Ginger Vinaigrette

Summer is in full swing and every week more vegetables are available at the markets. There is no better time than now to eat your fill of summer vegetables. One of my favorite vegetables are green beans. I can eat them plain, or all dressed up with butter and fresh herbs. I love the clean and slightly sweet taste with its snappy crispness. If prepared properly, green beans maintain their spring green color, hold their shape, and still have a fresh picked flavor.

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Because they are so well-loved and easy to prepare, we often use green beans in a salad. Hot or cold, green bean salad is a perfect side dish for any type of meal on any given day. There are countless varieties of green bean salads to make as well. Fresh beans pair well with all sorts of vegetables like tomatoes, onions, mushrooms, potatoes, peas, and other beans just to name a few options.  They are also good with endless seasonings and add-ins like walnuts, almonds, basil, tarragon, garlic, sesame seeds, or fresh ginger.

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Green Bean Salad with Lemon Ginger Vinaigrette recipe

For this recipe, I decided to make a green bean salad with yellow wax beans and red kidney beans as the main ingredients. It is a lemony 3-bean salad with fresh basil and parsley, with a subtle spicy kick of fresh ginger and lemon vinaigrette. I wanted a salad dressing that is a little different from my typical vinaigrette of vinegar, mustard, garlic and olive oil. Because ginger and green beans taste so great together I decided to add it in. The ginger does not come off too strong, just enough for the beans to shine with a subtle spicy glow.

Fresh yellow wax beans are tender, sweet and delicious. I love the contrast of colors between pale yellow wax beans with the bright green beans and dark red from the kidney beans. Wax beans are hard to come by, as I have only seen them at local farm stands. Last summer I could not get enough of the yellow wax beans from Rochambeau Farm Stand and I can’t wait until they are available this summer. For this recipe, I bought this round of fresh beans from another local farm stand, Meadows Farm.  Lucky for me, I live in a metropolitan area with 4 local farms only a couple of miles away from my house. I get to participate in the best parts of both worlds.

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Look for green beans and yellow wax beans that are firm, bright in color, and not too big. At times, fresh beans can get fibrous and unpleasant to eat. Fortunately, it is easy to tell if the beans are fibrous by their look and touch. Older and more fibrous beans are less dense, limp, duller and paler in color. Haricot Verts are French green beans. These beans are smaller and often more tender than regular green beans. They also tend to be pricier.

For more summer vegetables recipes

Zucchini and Corn Salad with Avocado and Pistachio Salad

Sweet and Spicy Herbed Carrots  

Like most vegetable salads, if you prepare the green beans too far in advance, they will lose their crispness. Fortunately, because they take about a minute to cook, putting this green bean salad together is not a hassle or stressful to do before serving. There is a minor amount of chopping, and the only thing you must cook are the beans for one minute. The most difficult thing to make is the salad dressing, and that is fairly easy.

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Green Bean Salad with Lemon Ginger Vinaigrette recipe

Serve this salad hot or cold as a side dish paired with fish, meats or chicken. Or, serve as a vegan entrée paired with brown rice or other grain. Enjoy!

Green Bean Salad with Lemon Ginger Vinaigrette

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Category: Salad

Cuisine: American

4 servings

Green Bean Salad with Lemon Ginger Vinaigrette

Green bean salad is bright and refreshing with a lemon and ginger vinaigrette. The ginger is subtle, just enough to add a note of spice with the sweetened lemon juice. I like my green beans extra crispy, so I barley blanch them. The dressing will soften the beans, so you want to be careful to not cook them too much or add the dressing too early.

This salad pairs well with everything, especially grilled meats or fish. Serve with brown rice or another grain and you provide a complete protein meal for your vegetarian/vegan friends and family.

Ingredients

    Lemon Ginger Vinaigrette
  • 1 tsp grated fresh ginger
  • 1 1/2 TB fresh lemon juice
  • Zest from half a lemon (optional)
  • 1 tsp honey, or agave, or liquid sugar in the raw*
  • 4 TB Extra Virgin Olive Oil
  • 1/8 tsp Kosher Salt
  • A couple of grinds on the pepper mill of black pepper
    Green Bean Salad
  • 8 oz (225 g) fresh green beans or French green beans, cleaned and stems trimmed
  • 8 oz (223 g) fresh yellow wax beans, cleaned and stems trimmed
  • 1-15 oz (425 g) can Red Kidney Beans, or Black-eyed peas, or chick peas - drained, rinsed and dried
  • 1 TB minced fresh basil
  • 2 TB minced fresh parsley
  • 3 scallions, minced white and light green parts only
  • Kosher Salt and freshly ground black pepper if needed

Instructions

    Make the vinaigrette
  1. Add the grated fresh ginger, lemon zest (if using), lemon juice, and honey to a small bowl. Whisk until the honey is completely dissolved. Add the olive oil, a little at a time and whisk thoroughly between additions until emulsified. Taste and add salt and pepper if needed. Also, adjust flavor with additional ingredients if needed. Set aside.
    Make the Green Bean Salad
  1. Fill a large sauce pan or stock pot with water, and turn the stove to high heat. Bring the water to a boil. Meanwhile prepare an ice bath in a large bowl and fill part way with ice cubes and cold water. Set aside.
  2. When the water comes to a brisk boil, add a pinch of Kosher salt, then add the prepared green and wax beans. Quickly blanch the beans, about one minute or when the water returns to an early boil. Drain the water and immediately add the beans to the ice bath. Swirl the beans once around in the ice water with your hands. Allow the beans to stay in the ice bath until they are just cool. Drain the beans from the ice bath and spread them out on a clean kitchen towel to dry.
  3. Add the beans to a medium mixing bowl, then add the red kidney beans, minced scallions, and fresh herbs. Gently toss with your hands to mix. Give the reserved lemon ginger vinaigrette a good whisk to emulsify it again, and add about half of the dressing to the vegetables. Toss to mix, then taste to see if you want more dressing. Taste for seasoning and add a small amount of salt and pepper if needed.
  4. This is delicious served either cold or warm, but like most salads it is best eaten very soon after it is made. Make ahead note: you can make the salad dressing ahead and store on the counter for a couple of hours. Prepare the beans no more than an hour ahead of time. Add rinsed and dried kidney beans and green beans to a bowl and cover. Store in the refrigerator until you are ready to mix them all together. It is best not to add the fresh herbs and scallions until you are ready to serve the salad. Assemble the dressing, herbs and vegetables, and mix together when you are ready to serve.

Notes

For a vegan meal, use your favorite liquid sweetener like agave. I am not as familiar with the level of sweetness agave or liquid cane sugar in the raw, so start with less, then taste and add more if needed. You can easily use a pinch or granulated sugar as well. Just make sure it is well mixed.

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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Asparagus with Orange Mayonnaise

Every Spring tender asparagus spears emerge out of the dirt, like miniature trees from an underground world. It is so cool how the spears seem to pop up out of nothing and creep upward toward the sun. It is a wonder to me how these funny looking green stalks grow.

Up until a few years ago, I had no clue about their growth habit until I saw them sprouting in my sister’s garden. Also, the spears don’t just die away after weeks of cutting them back. Eventually, the remaining tips of the spears will loosen and sprout forth 4 to 6 foot feathery fronds for the remaining summer. Fortunately, come the following Spring, this miracle occurs again and asparagus spears emerge for another season.

Asparagus with Orange Mayonnaise Dressing recipe

Morning light on growing asparagus spears. Photograph by Perrin Smith

Asparagus with Orange Mayonnaise Dressing recipe

If an opportunity comes your way, eating freshly picked asparagus is a special treat. Even if you do not like asparagus, you might be pleasantly surprised once you have tasted the newly picked spears. It is a wonder how different freshly grown asparagus tastes compared to the store-bought kind. There is a slightly bitter, slightly sweet, distinctive greenish earthy flavor. Honestly, any vegetable straight from a garden tastes better because it is fresher and given more TLC. I am always grateful for the garden gifts from my sister and friends.

Asparagus with Orange Mayonnaise dressing recipe

Asparagus with Orange Mayonnaise Dressing recipe

Asparagus with Orange Dressing reicpe

Like a lot of vegetables, asparagus is very easy to prepare and does not require a detailed recipe to enjoy. The most important consideration is to not over cook them. The total amount of cooking time will depend on how thick the spears are, and your method of cooking. Some of my favorite ways to cook asparagus are: simmering, braising, roasting, and grilling. All methods produce good results. Ultimately, no matter which way you want to prepare them, just cook them until they are tender and have a slight crispness when you bite into one.

Asparagus with Orange Mayonnaise Dressing Recipe

Asparagus with Orange Mayonnaise Dressing recipe
How to Prep Asparagus

If you have never made asparagus here are some tips. There is some debate about how to prep asparagus. Should you peel them? Do the ends need trimming? Do you need a fancy asparagus steamer to make them? First, no fancy steamer pot required. I am not a big gadget person and work very hard to buy kitchen items that have more than one purpose. Steaming is a great way to cook asparagus and can effectively be done without an asparagus steamer in a microwave oven.

Trimming off the woody ends is a good idea, especially for the thicker stalks. Thin stalks don’t always need to be trimmed, but the thick ones do. I usually hold the bottom of a spear with one hand and place the other hand near the center of the stalk, then bend the two points downwards. The theory is asparagus will break at the place where the woody tip ends. This sounds good in theory, but it does not work perfectly all the time. Unfortunately, sometimes bending the stalk breaks off tender and edible sections.

Asparagus with Orange Mayonnaise Dressing recipe

Trim off the woody end.

Another trimming method is, to line the asparagus up end to end and cut off the ends about 1 1/2 inches to 2 inches from the bottom. You can see a change in color in the spear as they it gets less woody. The woody part will be whiter in color. Additionally, you can feel with your fingertips where the woody part ends. The woody part will be harder and denser.

To peel or not to peel, that is the question. My answer is sometimes I peel the spears, sometimes I don’t. There is no particular reason for my decision and most of the time I leave the spears alone. Honestly, it depends on how much time I have or how fancy I want to be. If you have older and fatter asparagus, the skin is tougher and not as pleasant to eat. Whereas the thinner stalks have tender skin and easier to eat.

Asparagus with Orange Mayonnaise Dressing recipe

To peel the skin, hold the asparagus near the tip in your non-active hand with the cut end pointing away from you. Hold the vegetable peeler in the other hand and begin in a downward motion, peeling off the skin. Start about a third of the way down from the tip and move to the bottom. You don’t want to peel off a lot of the spear, only the thin layer of skin.

Asparagus with Orange Mayonnaise Dressing Recipe

When I am in a hurry or preoccupied with another part of the meal, I like to simmer asparagus for around 4 minutes in salted boiling water. Once drained, I give them a light coating of olive oil, a sprinkle of flaky sea salt and add minced herbs and/or lemon zest. It is as easy as that. You can add lemon juice or any acid, but it will change the color from bright green to khaki green.

There are times when I want to give my vegetables some extra pizzazz as a part of a composed meal. Asparagus with orange mayonnaise dressing adds pizzazz and offers an unexpected flavor with your asparagus and dinner. It is perfect for asparagus served at room temperature or cold. This recipe is easily adaptable, just add the amount of orange juice to give your mayonnaise the consistently and orange flavor that you want. Additionally, it is easy to prepare a head of time and If you own an immersion blender, even easier to make.

Asparagus with Orange Mayonnaise Dressing recipe

Homemade mayonnaise is a new discovery of mine. I love how light the flavor is. Some recipes call for extra virgin olive oil, but I find that it has too strong of a flavor so I use olive oil instead. If you do not have a blender, food processor or immersion blender, you can still make mayonnaise the old-fashioned way. Use a sturdy bowl, a good wire whisk, and a lot of continuous whisking by hand power. I think it is worth it.

This recipe is a combo of two. I used J. Kenji Lopez-Alt’s technique for quick homemade mayonnaise  using an immersion blender. His technique has produced the most consistent results for me. I have made mayonnaise with my food processor, but the success depends on how slowly the oil drips into the eggs while the machine is running.

The orange mayonnaise comes from Deborah Madison’s cookbook, Vegetarian Cooking for Everyone. I was intrigued with her suggestion to use this with asparagus and wanted to try it out. I love her work and she is a great resource for vegetarian cooking.

As usual, Deborah Madison is right on. The orange mayonnaise brings a delicate and unexpected fruity orange flavor with the asparagus.  She also recommends using the orange mayonnaise with broccoli, fennel, and cauliflower.

Asparagus with Orange Mayonnaise Dressing recipe

Asparagus with Orange Mayonnaise Dressing

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Category: Vegetable side dish

3-4 servings depending on size

Serving Size: 6-8 spears per person

Asparagus with Orange Mayonnaise Dressing

A delightful recipe of tender Spring Asparagus with Orange Mayonnaise Dressing. The delicate flavors of the dressing add subtly and sophistication to a vegetable platter or side dish with salmon, chicken or grilled meats.

The mayonnaise recipe is adapted from The Food Lab by J. Kenji Lopez-Alt, Foolproof Homemade Mayonnaise, and Vegetarian Cooking for Everyone by Deborah Madison.

Ingredients

    For the Asparagus
  • 1 pound asparagus, cleaned and woody ends trimmed
  • Kosher salt
    Orange Mayonnaise Dressing
  • 1 cup homemade mayonnaise
  • zest from half an orange
  • 4 Tbs freshly squeezed orange juice, or more to taste
    Mayonnaise - makes 2 cups
  • 2 egg yolks
  • 1 Tbs lemon juice
  • 2 tsp Dijon mustard
  • One small clove garlic, finely minced or grated with a microplane (optional)
  • pinch of Kosher salt
  • 1-2 Tbs water
  • 1 cup of canola oil
  • 1 cup olive oil

Instructions

    Asparagus
  1. Trim the asparagus as needed. If you peel them, hold each asparagus at the tip and beginning around a third of the way down, gently peel off the thin skin with a vegetable peeler. Peel down lengthwise along the steam and work your way around.
  2. Prepare an ice bath for the asparagus. Fill a medium bowl part way with ice and add water to cover. Set the bowl aside near the stove.
  3. Put water in a shallow sauce pan and add a pinch of kosher salt. Turn the heat to high and bring the water to a bowl. Add the trimmed asparagus and simmer in the boiling water about 4 minutes. The total cooking time will depend on how thick the asparagus spears are. The asparagus should be tender, but still have some crispness and look bright green.
  4. Remove the asparagus with tongs or a spider, and place in the ice bath to stop the cooking and keep the asparagus bright green.
  5. Once cooled, remove the asparagus from the ice bath and dry on clean kitchen towel. (Ahead of time note, wrap the asparagus in a paper towel and place in a plastic bag and put in the refrigerator until you need them. Eat the asparagus the same day you cook them.
    Homemade Mayonnaise
  1. Immersion blender method by Kenji Lopez-Alt: Use a tall cup just large enough for the immersion blender head to fit in, place the egg yolks, lemon juice, mustard, garlic, salt, and one tablespoon of water inside the cup. Slowly add the canola oil to the eggs then slide the head of the immersion blender inside the cup until it rests on the bottom. Hold onto the cup with one hand and turn on the immersion blender. The egg and oil will begin to emulsify. As the oil get pulled down to the bottom, very slowly raise the immersion blender up. You will see the mayonnaise begin to form and the oil being sucked towards to bottom and emulsify.
  2. Once all the oil has emulsified, turn off the immersion blender and scrape out with a rubber spatula, the mayonnaise into a small mixing bowl large enough to whisk in the remaining oil. Hold the bowl steady with your inactive hand and whisk up the mayonnaise. Drizzle in the olive oil small amounts at a time, about a tablespoon, into the mayonnaise, and vigorously whisk the mayonnaise to incorporate the olive oil. Continue to whisk in the olive oil in small increments until all the oil is added. The mayonnaise will last for two weeks in a sealed container in the refrigerator.
    Orange Mayonnaise Dressing
  1. Add one cup of homemade mayonnaise to a small mixing bowl. Add the orange zest and 2 tablespoons of the orange juice. Whisk all the ingredients together. Taste the mayonnaise and add more orange juice, one tablespoon at a time until you get the right flavor and consistency you want. The orange mayonnaise will last for about one week in the refrigerator.
  2. When done, spoon into a small serving bowl, cover with plastic wrap and refrigerate until you are ready to serve the asparagus.
  3. Arrange the asparagus on a serving plate and drizzle the orange mayonnaise across the asparagus.

Notes

Homemade mayonnaise in a blender or food processor. Add the egg yolks, lemon juice, mustard, pinch of salt, garlic (if using), and one tablespoon of water into the bowl of your appliance. Mix together. With the motor running very slowly add the canola oil through the hole of the feed tube. Add the olive oil by hand the same way as described for the immersion blender technique.

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